Fall is my favorite season. I love the crisp air, the changing colors, the comforting soups and stews that take place of summer salads and backyard BBQ fare. One of the most beloved fall traditions in our area is, of course, paying a visit to the apple orchard. We are waiting a couple more weeks until apple-picking time begins to make our annual trek out to Edwards...while there, we plan to stock up on fresh cider and munch on as many apple cider donuts as possible. I also think their apple pie is probably the best I've ever had...so there's that to look forward to as well.
And since we're on the subject of pies...other than bread, it is my second most favorite thing to bake. Fall is absolutely THE time of year for pie baking. My goal this year is to start using our sourdough culture in the pie crusts and really take them to the next level. Another positive regarding the coming season is that we start going into a more experimental mode as summer markets slow down. We have more time to work on advancing our skills and test out new formulas such as the roasted beet loaves pictured below.
It's exciting that this year, we will get to share our experimental flavors (alongside the market classics, of course) with all of you through our CSB program. You will be able to begin signing up for the breadshares online on our website and at our market booths next week.
This weekend we will have Black Sage and Chocolate Porter breads on special alongside our usual offerings at the market. Our friends at the Prairie St. Brewing Co. contributed the spent grains from their recent Chocolate Porter brew and we added coffee as well as dark chocolate chips to make a special edition batch of the Baker & Brewer. We hope you like it!